This is a yummy dish with a bit of a kick due to the use of a chipotle pepper and a teaspoon or two of the accompanying adobo sauce. The recipe shown below is one I put together looking at a variety of related recipes for a few different beans and rice dishes.
I thank my daughter-in-law, Jane, who is a great cook, for her red beans and rice with chipotle pepper recipe, which I decided to extend, optionally, with an additional recipe shown below, for Mexican pulled/shredded pork, which can be mixed in with this recipe once completed.
I made this recipe today, mixed with the optional Mexican shredded pork, and I am reporting back with results ... Really good! In a word, authentic! For me the best part is that you can certainly tell the chipotle pepper and adobo sauce are present, but it is not a hotly seasoned dish. You can add hot sauce later if you prefer.
Ingredients: (four to five servings; more if the optional shredded pork is added)
1, 15.5 ounce can of Goya® red kidney beans, rinsed and drained
2 Tbsp. of extra virgin olive oil
1 cup of uncooked medium or long grain white or brown rice (I prefer basmati rice)
1/3 cup of finely diced white or sweet onion
2 cloves of garlic, diced
1, 14 ounce can of chicken broth
3/4 cup of water
3 Tbsp. of tomato paste
1 tsp. of kosher salt
1 chipotle pepper in adobo sauce, diced (you can remove the seeds first if you want a mild result)
1 or 2 tsp. of the adobo sauce
1/4 cup of fresh cilantro leaves and tender stems pressed into the measuring cup and then chopped
Heat the olive oil on medium-high heat in a large heavy bottom saucepan or large heavy bottom deep skillet. When the temperature is about right you can smell the heated oil, but do not overheat the oil to the point that it is smoking.
Add the rice, the diced onion and the diced garlic.
Reduce the heat and saute on medium heat until the rice has an opaque color and the hot onion and garlic are fragrant, about 2 minutes.
Add the chicken broth, water, kidney beans, tomato paste, adobo sauce, diced chipotle pepper, cilantro and salt.
Mix well to combine all ingredients evenly.
Cover the saucepan/skillet, reduce the heat to very low, and simmer until the rice is cooked, about 20 minutes, depending on the type of rice used (uncooked vs. parboiled, and white, brown or basmati, all of which will have different cooking times, so follow the directions for the type of rice you use). You will want to move the saucepan or skillet to a small burner while cooking the rice, to avoid having it cook too fast and stick to the bottom of the saucepan or skillet. You may also want to stir the mixture once or twice near the end of the cooking period to keep any rice from sticking to the bottom of the saucepan/skillet. This is important if you are using a gas cooktop.
At the end of the cooking period, stir the mixture with a large spoon and then keep the saucepan or skillet covered, with no heat, for five minutes. That will give the rice time to finish absorbing any remaining liquid.
Serve the dish in pre-heated individual serving bowls that you warmed in a 180 degrees F oven, along with side of tortilla chips and mild salsa and cold Corona® or Dos Equis® beer. A small lettuce and tomato salad with a mild creamy dressing, like Ranch Dressing, is a nice accompaniment. Ditto warmed flour tortillas.
Variation (con carne): (Addition of Mexican pulled/shredded pork)
Follow the recipe below and then add one or two pounds of the pulled/shredded pork to the red beans and rice and chipotle pepper saucepan or skillet referenced above, mixing well before serving. This dish has "zing" but it is not overly hot in terms of seasoning. You can, of course, add any sauce you want to please yourself.
I had some terrific tacos at a Mexican Grill restaurant recently. One of them contained shredded/pulled pork and it was fabulous. While I can't precisely identify all of the ingredients used in preparing that pork I am providing a general recipe for making it that turned out to be fine. You can experiment with various fresh ingredients and sauces later to make the taco of your choice if that idea appeals to you. Lots of people love shredded pork tacos. The purpose for presenting the recipe here is to use some (about half) of the shredded pork as an addition to the red beans and rice and chipotle pepper recipe shown above. I'm sure you will find a good use for the other half, or, you can halve the recipe shown below, or, you might double the above recipe for red beans and rice with chipotle pepper.
1, 4 to 5 lb pork butt
2, 32 oz. cartons of chicken broth
2, 15 ounce cans of diced tomatoes or equivalent diced fresh tomatoes
20 whole garlic cloves, chopped
4 whole jalapeno peppers, sliced (do not remove the seeds)
1 small can of diced green chiles
2 teaspoons of oregano (dry leaf, or, two Tbsp. of fresh oregano, pressed tightly into the measuring spoon)
Combine all the ingredients in a two gallon pot and simmer, covered, until fork tender. This can take from 3 to 4 hours. If the meat is not fully covered with liquid I recommend turning the meat over to expose the submerged part once every 30 minutes.
When the pork is tender (it falls apart if you stick a fork in it), remove the pot from the heat and remove the pork to a wood cutting board.
Shred (or "pull") the pork with two forks, discarding all fat, cartilage or bone. This turns out to be very easy. If not, then the pork was not cooked long enough.
Place the shredded pork in a storage container and add a pint or more of the broth and vegetables to keep it moist. Save some or all of the remaining broth in a separate container, because you may want to add some of it to the red beans and rice and chipotle pepper dish at serving time.
Refrigerate the shredded pork and the extra container of broth until they are needed.
Reheat the amount of pork needed either in a microwave oven or in a saucepan, using a little of the broth to keep it moist.
The pork can be used very nicely in tacos or as an ingredient in other Mexican dishes.
One example is to add half of the shredded pork from this recipe, heated, to the red rice and red beans with chipotle pepper recipe shown above, just before serving that dish. Yummy! You may want to add a pinch of salt. You may also want to add a small amount of the saved broth, heated, to create what for you is the perfect level of moisture in the final product, as served.
Enjoy! The combination of flavors and textures by combining the recipes is excellent. This dish has depth. And warmed flour tortillas are an excellent accompaniment.